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| Production Process. |
Olive harvest and transformation
According to the quality policy of Sovena Group and its companies, only the olives that strictly follow its norms are received in our factories. Therefore, the olive trees must have a special treatment; the fruit must be selected carefully, in order to produce a quality olive oil. The maceration and crushing processes release the olive oil inside the vegetable tissues of the olives. After these processes we obtain a paste which is pressed and decanted to produce virgin or extra virgin olive oils.
Receiving at the factory
The olives unloaded in the factories go through a judicious quality control process. All the olive oil which is bought is organoleptically tested based on previous samples. After the olive oil is received, laboratory tests are made to guarantee that the olive oil quality adheres to the pre-established quality norms. These tests are made throughout the entire production process. Then, the olive oil is classified in different lots depending on its legal and organoleptic type.
Lotting and Filtering
The virgin and extra virgin olive oil go directly for lotting. Since several types of olive oil need to be combined to obtain each product's and market's desired flavor, there are various organoleptic tastings, in which a group of expert tasters critically evaluates the flavor, smell and color of the olive oils. After the tastings, the olive oils are filtered. The resulting olive oils have no impurities, they are crystal clear.
Refining
The olive oils that are neither virgin nor extra virgin are submitted to refining. This means that they are neutralized, whitened and deodorized, turning their flavor and color smoother, and removing any undesirable flavors or smells. After the refining, they are ready to be combined with extra virgin or virgin olive oils to create what is legally called "Olive Oil". Different quantities of the various olive oils result in organoleptic profiles more adequate to different markets.
Bottling
The factories offer all different types of olive oil, with capacities between 20ml and 5liters, packaged in PET, PEAD, glass and tin. The diversity of the packaging we have available for our clients is one direct reflection of the versatile solutions that Sovena Group can present.
The last phase of the process is the secondary packing and shipping. The boxes where the products are placed are grouped in pallets and then prepared for transportation to the client. |
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